Flower Pastry (Rose Flower Pastry)

First, handle the low-gluten flour and glutinous rice flour in the filling. In a dry non-stick pan over low heat, stir continuously until the color turns slightly yellow and a wheat fragrance is released, then remove and set aside.

I used a commercially available two-jin pack of rose jam, and after straining, I obtained a relatively thick jam weighing 400 grams, discarding the filtered juice.

Add cooked low-gluten flour and glutinous rice flour into the rose jam and mix well, then add corn oil to adjust the softness of the filling until it can be kneaded into a dough. I added twenty grams of corn oil.

Divide the prepared filling evenly into 20 portions, roll them into balls. If they are sticky, you can put them in the refrigerator to freeze for an hour; they will hold their shape better and be easier to wrap.

Put all the ingredients of the oiled dough into a bowl and knead into a ball. Transfer to a cutting board and repeatedly slap and knead until a film can be stretched. Note: Keep the dough covered with plastic wrap at all times when not operating to avoid drying out.

Place all the ingredients for the laminated dough into a bowl, mix thoroughly and knead into a dough. If the dough is too soft, you can refrigerate it for a while before using.

Divide both the flaky dough and the oil dough evenly into 20 portions, and roll them into balls. Note: The recipe makes 20 flower pastries.

Take a portion of the oil dough, flatten it, and wrap it around a portion of the shortcrust dough. Pinch the edges to seal it, and place it down with the seam side down.

Roll it into a long tongue shape.

Roll it up, then place it upright, and once again roll it out long from the middle towards both the top and bottom.

Roll it up, cover the surface with plastic wrap, and let it rest for 15 minutes.

Pinch the two ends of the dough, pinch them towards the center, flatten it, and roll it into a thin round sheet.

Wrap in a piece of filling, pinch the opening tightly, and place it downward.

Slightly flatten it, and you can stamp your favorite seal in the middle.

Because the quantity is relatively large, a high-capacity oven is needed. The Petrus proK85, a household private bakery flat oven all-in-one machine, the recipe is just right for making a large tray, so the flat oven mode can be used. Select the flat oven mode and preheat at 165 degrees with both top and bottom heat.

Medium, bake at 165 degrees for 15 minutes, then turn to 150 degrees and bake for another 10 minutes.

Puffed up, Chubby Hubby's super cute.

Take the baked tray out, place it on a wire rack to cool, and it's ready. It's so delicious.